坚果的主要生物活性成分及其保健作用

Bioactive components of nuts and their health effects

坚果作为高档零食,其营养价值和保健功能也越来越受到人们的关注?本论文综述了常见坚果(如澳洲坚果、核桃、榛子、杏仁、松子、板栗、山核桃、开心果,日本核桃、巴西坚果、花生等)中的酚类(原花青素、酚酸、黄酮、单宁、烷基酚、维生素E等)?酸类?甾醇类、色素(类胡萝卜素、叶绿素等)、硒、糖苷、功能性脂肪酸等营养物质和生物活性成分,并阐述了食用坚果与预防心血管疾病?延年益寿?预防糖尿病?控制体重等保健作用的关系?这对于进一步研究坚果与健康的关系、正确挑选与消费坚果均具有较好的指导意义。

Nuts are not only high-end snacks, and their nutritional values and health care functions also give rise to more and more people＇s attention. This paper summarized the bioactive components such as the phenols（phenol, procyanidins acid, flavonoids, tannin, alkylphenol, vitamin E, etc.）, acids, sterols, pigments（carotenoids and chlorophyll）, selenium, glycosides, functional fatty acids and so on in common nuts（such as macadamia nuts, walnuts, hazelnuts, almonds, pine nuts, chestnut, hickory, pistachios, walnuts, Brazil nuts, Japanese peanut, etc.）. It also described the relationships between eating nuts and health care function, such as prevention of cardiovascular disease, prolonging life-span, prevention of diabetes, and weight control. This has a good guiding significance for the further study of the relationship between nuts and health, and the correct selection and consumption of nuts.